Starch‐based materials have viscoelasticity, viscous film‐forming, dough pseudoplasticity,
and rheological properties, which possess the structural characteristics (crystal structure …

Bioactive food compounds, such as lycopene, curcumin, phytosterols, and resveratrol, have
received great attention due to their potential health benefits. However, these bioactive …

A new approach via extrusion-based 3D food printing (3DP) was developed to fabricate
porous spherical beads from corn starches with different amylose contents (ie, 25, 55, and …

In recent years, researchers' concern for the applications of nanotechnologies in the food
industry has grown exponentially. This has led to a major change in both consumer and …

Background Studies of starch-based aerogels have attracted widespread attention over the
last decade, motivated by their environmental friendliness, biodegradability and unique …

Health-promoting effects of curcumin are well-known; however, curcumin has a very low
bioavailability due to its crystalline structure. The main objective of this study was to develop …

Nanofoods is a current concept that is based on the application of nanotechnologies in the
preparation of safe foods, with superior nutritional and sensory characteristics, and capable …

Oleogelation is a novel fat structuring method for converting liquid oils to solidified oil to
reduce trans-fatty acids and saturated fat content in food formulations. In the current study …

Traditional inorganic aerogels sustainability, biodegradability, and environmental safety
concerns have driven researchers to find their safe green alternatives. Recently, interest in …

Starch is one of the most abundant and biodegradable natural polysaccharides; it has been
widely used in pharmaceutics in tablets, as a disintegrant, or as a porous carrier. In this …